Opening hours
Breakfeast
6.00 / 10.30
Lunch
11.30 / 13.30
Dinner
19.00 / 22.00
Reservation at 40 46 38 99 or [email protected]
To savor a unique culinary experience, skillfully blending classic French flavors with Polynesian influences. Chef Frédéric Plantecoste elevates Tahiti’s local produce, offering dishes that are both indulgent and refined, within an elegant and sophisticated ambiance. In essence, Velvet promises an unforgettable gastronomic journey, combining innovation, creativity, and attentive service.
Frédéric Plantecoste, with his impressive and varied career, has developed a cuisine that reflects both his French origins and his experience in international cuisines, particularly Polynesian. His love for cooking from a young age led him to explore and master different culinary styles and techniques.
Frédéric began his career in prestigious establishments in Paris, honing his skills in classic French cuisine. His time in hotels in Polynesia enriched his palette of flavors, while his experience at Maxim’s and Ritz Paris demonstrated his ability to innovate and experiment with diverse culinary influences.
Today, as Executive Chef of Velvet at the Tahiti Nui Hotel, Frédéric highlights his own style of cooking. It skillfully combines classic French techniques with the exotic flavors of Polynesia. His semi-gastronomic menu highlights local products, which he transforms with creativity to offer dishes that are both gourmet and refined. His desire to combine sweet and savory reflects his desire to surprise and awaken the taste buds of his guests, while creating a memorable culinary experience.
